GRAB A SLICE & SUPPORT CANADIAN FARMERS: PIZZA PIZZA ADOPTS THE BLUE COW LOGO

Jun 17, 2021

Ottawa – Dairy Farmers of Canada (DFC) and Pizza Pizza Limited are pleased to announce that the iconic Blue Cow logo will be showcased in select Pizza Pizza marketing campaigns nationwide. A symbol of Canadian pride and high quality, the Blue Cow assures Pizza Pizza’s customers that the mozzarella cheese topping they know and love is made with 100% Canadian milk.

“No fewer than nine out of 10 Canadians recognize the logo, found on 8,600 products, and we are excited to welcome Pizza Pizza into our Blue Cow family of more than 500 brands and three dozen restaurant chains,” says Dairy Farmers of Canada President Pierre Lampron. “DFC looks forward to partnering with Pizza Pizza as it expands across the country, further supporting our commitments behind the Blue Cow that have made it one of Canada’s most trusted brands.”

DFC and Pizza Pizza share many of the same values around food quality, animal care, sustainability and community involvement, important factors that consumers consider when making purchasing decisions. Now more than ever, Canadians increasingly want to trust where their food comes from and they seek assurance that their values are reflected in the brands they support.

“Customers know the Blue Cow and now they can support Canadian farmers by grabbing a slice of their favourite pizza,” says Adrian Fuoco, Vice President, Marketing, Pizza Pizza Limited. “Canadian-owned-and-operated since 1967, Pizza Pizza is a homegrown success story, enriching the livelihoods of over 700 local franchisees, and the Blue Cow reaffirms our strong ties to hardworking Canadian farmers and small business owners.”

The Blue Cow logo rollout began in Ontario this spring and will spread across all Pizza Pizza and Pizza 73 locations throughout Canada later this year.

Source : Dairy Farmers of Canada

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.